Tanna's just posted a fascinating story about when she sailed across the Atlantic, and baked this bread every other day for 30 days... here's what she says:

The recipe makes two good sized loaves so I always divided the dough in half when it was time to shape it. I always made one loaf plain the other half of the dough either became cinnamon rolls or cinnamon bread. Rolls or bread, it simply required changing the shaping process. When I shaped the cinnamon rolls or bread, I smeared the dough with butter, sprinkled cinnamon brown sugar over the butter and dried blueberries and rolled it up, let rise and baked. Not bad for a boat bakery.

Sorry, I can't make a link back to it, but you'll find one in my original post ..

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About

We live in the countryside near Henley on Thames in Oxfordshire. This blog describes the food I make for our family: I'm not an expert, but I do cook from scratch every day. It's partly a health thing (less salt and sugar, better quality ingredients), partly because I prefer to buy food as locally as possible (great butcher nearby, a lovely Italian deli, I belong to a food co-op, a weekly vegetable box, flour from local mills). I try not to use supermarkets much, but don't always succeed. Each year, I grow a little more of our food, mainly herbs and tomatoes; I'm far too idle to grow maincrop potatoes, but this year we're growing salads and many more vegetables. We keep hens; I plan to keep bees, which would make me a third generation beekeeper. I bake all our own bread, although my children would prefer to be allowed to eat sliced white in peace.

From the start in 2005, I have written this blog mostly for myself: to help me keep track of recipes and links. I'm not saying what I do is best (or even better); I'm just writing down what I do. It gives me huge pleasure that my children use this blog when they want a recipe; I am also proud of the number of cyberfriends I have made (and met) over the years.

If you want to contact me, this is where to start: joannacary AT gmail DOT com

I'm happy to publish comments so long as I know who they are from. I have comment moderation for older posts, to block irritating spam which appears daily from Japan on a couple of posts. I will always delete anonymous comments, however flattering.